Packed full of fresh vegetables and melted cheese - what's not to love?
A vegetarian twist on the classic beef wellington. Feel free to throw in any vegetables and cheese that need using up!
Chop the vegetables into strips and cook them in the pan for a few minutes with a little olive oil, try to keep them crunchy.
Let the vegetables cool. Add the grated chesse, the strips of tomato, the basil and then season with salt and pepper.
Roll out the puff pastry and spread the vegetable filling out in the centre.
Brush the edges of the pastry lightly with beaten egg and fold them over to seal the wellington.
Brush the with beaten egg and bake on the drip tray lined with greaseproof paper.
If you have a Hoptoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE STRUDEL” recipe and confirm.
Alternatively bake in your oven at 180°c for 30 - 40 minutes.